Cookwith

Name: Crispy Breaded Chicken Breast with Classic Mashed Potatoes
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 6 oz each); 1 cup all-purpose flour; 2 large eggs; 1 cup panko breadcrumbs; 1/2 cup grated Parmesan cheese; 1 tsp garlic powder; 1 tsp dried oregano; 1/2 tsp paprika; 1/2 tsp salt, plus more to taste; 1/4 tsp black pepper; 3 medium Yukon Gold potatoes (about 1.5 lbs); 3 tbsp unsalted butter; 1/4 cup whole milk, warmed; 1 tbsp olive oil (plus more for frying); Chopped parsley, for garnish (optional); Lemon wedges, for serving (optional)

Crispy Breaded Chicken Breast with Classic Mashed Potatoes

SavoryCorn4893

This dinner classic delivers both comfort and crunch. The chicken breasts are pounded thin for tenderness, then coated in a seasoned blend of panko and Parmesan for an ultra-crispy crust. Cooking the chicken in a hot skillet ensures a golden exterior while keeping the inside juicy. Yukon Gold potatoes, known for their buttery texture, make a pillowy mash that's the perfect companion. Finish with a squeeze of lemon and fresh herbs for brightness. This meal is family-friendly, beautiful on the plate, and sure to become a weeknight go-to.

Ingredients

Instructions

Bring a large pot of salted water to a boil. Peel and cut potatoes into 1-inch chunks. Add potatoes to boiling water and cook until fork-tender, about 15 minutes.
While potatoes cook, set up a breading station: Place flour in one shallow bowl. In a second bowl, beat eggs. In a third bowl, combine panko, Parmesan, garlic powder, oregano, paprika, 1/2 tsp salt, and pepper.
Place chicken breasts between two sheets of plastic wrap. Pound to even 1/2-inch thickness with a meat mallet or rolling pin.
Season chicken lightly with salt. Dredge each breast in flour, dip in egg, then press into panko mixture, coating both sides. Press firmly to adhere crumbs.
Heat a large nonstick or cast iron skillet over medium-high until hot. Add enough olive oil to coat bottom. When oil shimmers, add chicken. Cook 3-4 minutes per side, until golden brown and cooked through (internal temp 165°F). Transfer to a wire rack or paper towel-lined plate.
Drain potatoes and return to pot. Add butter and warm milk. Mash until smooth and creamy. Season to taste with salt and pepper.
Serve chicken breasts hot, garnished with parsley and lemon wedges if desired, alongside creamy mashed potatoes.